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The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.
Yield:6 Servings
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2 cups cider vinegar
1 cup sugar
2 tablespoons kosher salt
10 garlic cloves
2 cups bite-sized cauliflower florets, about 1/4 medium head
4 mini cucumbers, cut into 1/4-inch thick slices
3 carrots, thinly sliced
1 large shallot, thinly sliced
2 romaine hearts, sliced, about 10 cups
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
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